Mix the bottom chocolate layer first. Melt the chocolate chips first either in small increments in the microwave or over low heat in a saucepan. Fold in coconut oil, almond butter, honey and vanilla.
Line an 8 x 8 inch baking pan with parchment paper and spread the melted chocolate mixture over the bottom of the pan. Chill in the refrigerator while you make the top layer until solid.
Mix together all the top almond layer ingredients in a large bowl with a hand mixer. (You can use a whisk by hand if you don't have one!)
Pour the almond butter mixture on top of the chilled chocolate layer, spreading the mixture evenly.
Cover the fudge and chill in freezer for about an hour until firm and enjoy. We love storing this sweet treat in our freezer when the mood strikes!